Tips and Techniques

for using your Saladmaster Cookware

CLEANING YOUR COOKWARE

1) Initial washing and cleaning: Prepare a hot, soapy water, vinegar solution. Wash each piece thoroughly in the solution, then rinse well. This initial wash is necessary to remove any finishing oils that may remain from the high speed polishing process. Remember that the electric skillet is fully immersible in water – do not be concerned about getting the electric inlet wet.

2) General cleaning: Any conventional sponge, steel wool, etc., may be used to clean the inside of the cookware. The best seems to be the stainless steel scrub bud which is available at any SuperStore. These abrasive scrubbers, etc., are to be used on the inside of the cookware only–never on the polished outside or the top of the lids. All pieces are dishwasher safe, although over a period of years the high heat of the dishwasher may dull handles and knobs slightly.

3)The bottle of Stainless Steel Powder Cleaner included with your set is to remove mineral deposits, burn marks or flame/burner marks from your cookware. To use, simply shake a small amount (1 tsp) into the cookware, then with a wet paper towel rub the Stainless Steel Powder Cleaner in a circular motion until the deposit is gone. The Stainless Steel Powder Cleaner may be used on the bottom, but not on the shiny outside and lid.

4) Electric Skillet: After a period of time, you may notice residues from dishwasher, splatters, etc., have baked on to the outside of the skillet. Simply remove both handles with a Philips screwdriver and coat the outside of the skillet with oven cleaner. Allow to soak for 1 hour, then wash thoroughly and re-attach the handles. This will restore it to a “good as new” shine.

5) Square Griddle: This griddle is finished in a front to back grain. When cleaning it, use the GLO cleanser in a front to back motion, rather than circular like the rest.

COOKING METHOD AND TIPS

1) It is important to remember that a learning curve is normal and to be expected when adjusting to the new cooking method. Every burner and every stove has a different temperature at medium and low so a little bit of experimenting is required to find the “true” medium and low settings on each burner. Expect to have difficulties with a few meals while learning to adjust. The best part is thanks to Saladmaster’s vacuum cooking method you will not transfer the burnt flavor into the rest of the meal! In the event that something does burn, that indicates that the medium setting was too high. SImply reduce it for next time. TIP: Be slightly more aggressive with medium and low settings with meats and more tentative with fruits, vegetables and cakes.

2) Stove top roasting: Always choose the size of cookware which will be most nearly filled by the quantity of food that you are cooking. Preheat cookware on medium setting. Check for proper temperature by placing a few drops of water into the roaster. The water should bead and roll across the bottom. Now place meat into preheated pan, and sear until the pores of the meat seal and releases easily. Sear as many sides as desired, then add any potatoes, vegetables, etc. Be sure that the lip of the pan is clear and clean. Cover and wait until vapo valve clicks steadily and the lid is hot to the touch. Reduce the heat to the low setting which just stops the vapo valve from clicking. You should feel a slight resistance, or vacuum when you pull lightly on the lid. Follow the guide in your recipe for timing and desired doneness.

3) Stove top baking: To modify any cake or muffin recipe simply omit the oil, butter, margarine and lard! That is the only modification you need to make to bake oil free. Then, select the proper sized pan and line with a circle of parchment paper (you can trace around the lid). Add mixed cake to the cold pan, then set the temperature to a low-medium. Start lower, and work up to find the perfect setting. Average 9″ cake will take 15 minutes. If baking in the electric skillet, follow instructions above and set the temperature to 305. Most cakes of that size will take 45-50 minutes or until a toothpick comes out clean. YIELDS: 9″ cake – use either 2 quart saucepan w/cover or 9″ skillet w/cover. For 12 muffins/9×11 pan/2-9″ cakes – use electric skillet w/cover or 11″ skillet w/cover.

4) Frying meat: Preheat skillet to medium heat. Check for temperature using the same “water test” as roasting. Place meat into skillet. It will stick at first, then release as the meat browns. To fry in the electric skillet, turn it to 450 F. Leave the lid ajar for extra crispy texture. TIP: For foods that you would like to keep moist such as chicken breast and game meat consider searing the meat then covering fully to activate the vapo valve then reducing to low. This vacuum method will lock in the moisture.

5) Other frying: For oil free frying, a strong, thin edged steel spatula is required. Plastic and teflon spatulas tend to push the food rather than lift it effectively.

Oil free pancakes: Preheat 11″ square griddle to medium on large element or preheat the electric skillet to 375F. Do the water test. Pour pancake batter onto preheated pan, then flip when top has bubbles evenly across it. You may leave the oil or butter out of the recipe as well! If pancake sticks and burns, lower the heat. If pancake sticks and seems to take too long, raise the heat. Once you’ve found the “correct” setting, it’s simple for the next time.

Oil free fried egg: Preheat skillet to medium. Crack egg directly onto pan then cover with a smaller lid. Add 1 tsp water under lid when covering. When the pores in the gg have seared, use a metal spatula to release the egg. You will experience some sticking with fried eggs due to the nature of their proteins.

Oil free scrambled eggs: Preheat skillet to medium. Whip eggs with a bit of water and add to pan. Stir around using a metal spatula until cooked. If you experience sticking, your temperature is too high. Simply reduce heat next time.

Stir fry (still fry) method: If using the WOK, preheat to medium then just before beginning to cook increase the heat to medium high. Add onions, meat and hard vegetables first, followed by more sensitive vegetables such as broccoli, and peppers. You may stir fry as usual or make use of the vacuum to do a “still fry”. To “still fry”, simply sear the meat and harder vegetables then after adding all remaining ingredients, sauces etc., cover fully then reduce heat to low when the vapo valve clicks.

Electric Skillet stillfry: Same as above, but preheat skillet to 375F. When vapo valve clicks reduce heat to 185F.

Oil free hash browns: FROZEN-Preheat to medium. Do water test. Place hash browns on pan, then flip when golden brown. FRESH-Grate potatoes on #2 cone. Rinse and drain well, then dry on a towel. Place potatoes on a preheated griddle, flip when brown. TIP: Frying with some onion will help hash browns to release more easily.

Oil free omelet: Preheat saucepan or skillet to medium, then add any onions, peppers, mushrooms, etc. Stir until a little tenderized. Then add eggs and cheese, cover pan and reduce to medium low setting. When the top is firm, it is done. Valve may or may not click in this case, however it is important to keep the heat lower to prevent sticking. Times will vary according to how large an omelet you’re cooking.

Fruits and vegetables: Start in a cold pan. Select the right sized pan. Watch for food particles preventing seal. Many vegetables may be cooked in the same pan. Watch for tilted burners–these can cause all condensation necessary to activate seal to run to one side, preventing a proper vacuum. Cook more temperature sensitive vegetables on top of more hearty vegetables (eg. broccoli on top of carrots). TIP: You may consider “rinsing and draining” al;l foods for your first few meals until you find the true mediums and lows on your stove. TIP: Try “carefully touching” your lids when the valve is clicking to ensure it’s good and hot to the touch. Sometimes you can get a “false alarm” as foods move around in the pan. If you can’t touch the lid for more than 3 seconds, you have a good activation of the vapo valve. You may also give the lid a little bit of a spin at this point which helps to distribute moisture channel and aids the creation of the vacuum.

Potatoes, Yams, Turnips and other starchy vegetables: These vegetables should be well rinsed and drained. This leaves tiny droplets on the surface of the vegetables which aids in activating the vapo valve. Suggested cuts: #3 and #5 cones.

“Encapsulated” or dry vegetables: Some vegetables will not release sufficient moisture to activate the vapo valve (broccoli, cauliflower, green beans, brussels sprouts, etc.). These need to be rinsed and drained. Select a lower medium heat and then reduce to low when vapo valve clicks steadily.

Corn on the cob: Rinse husks under the tap then place like a bed in the bottom of cold roaster. Place corn on top of husks. Medium, click, low for 12 minutes. Incredible flavor!

6) Storing leftovers: Saladmaster cookware uses sanitary 316I surgical stainless steel, and as a result you may store foods inside your cookware without a reaction. Simply cover and put 1 tsp of water on the lid where it meets the pan. Spin the lid. This will seal the unit. Place in refrigerator.

7) Using your cookware for re-heating: Most foods will not release moisture sufficient to re-activate the vapo valve. To reheat, simply place the covered unit on the burner, set on low-medium setting. Saladmaster’s multi ply construction will wrap the heat evenly around the food and reheat it in 5-10 minutes (depending on the volume of food). We strongly recommend NOT TO USE a microwave to reheat your meals, as it will cause substantial nutrition loss.

8) Oven use: Remove versatec handles. Cover knobs can withstand heat up to 400F, however many owners prefer to simply spin off the knob, counter clock-wise before putting it into the oven.